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Ingredients
Roasted Vegetables
- 40 “Baby” Carrots Chopped
- 3 Beets Chopped, Leaves reserved
- 2 Tb Olive Oil
- 1 tsp Salt
Salmon
- 2 Tb Olive Oil
- 4 5 oz Salmon Fillets Skinless
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 C Frozen Orange Juice concentrate Thawed
- 4 Tb Water
- Green Onions Sliced for garnish
Beet Greens
- Beet Green leaves Stems discarded, Leaves chopped
- 1 Tb Olive Oil
- 4 Garlic Cloves Minced
- 1/4 tsp Crushed Red Pepper
- 1 tsp Capers
- 2 tsp Lemon Juice
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Ingredients
Roasted Vegetables
Salmon
Beet Greens
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Instructions
Veggies
- Heat oven to 425. Toss the Carrots and Beets with the Olive Oil and Salt. Roast uncovered for 10 minutes then toss again and roast for another 10 minutes. Remove from the oven, cover to keep warm
Salmon
- Heat the Oil in a large skillet over Med-High heat. Season the Salmon with Salt and Pepper and sear on each side for about 3-4 minutes until the Fish flakes. Move the Fish to the pan with the Roasted Vegetables to keep warm
- Add the Orange Juice and Water to the skillet and allow to simmer for 2-3 minutes until thickened
Sauteed Beet Greens
- Heat the Olive Oil in a medium sized skillet over Medium Heat.
- Add the chopped Beet Greens to the skillet along with the Garlic, Capers, Crushed Red Pepper, Lemon Juice, Salt and Pepper. Cook for 3-5 minutes, frequently tossing, until the Leaves are wilted
Recipe Notes
Plate a portion of the Beet Leaves topped with a Salmon Filet ringed by Roasted Vegetables and drizzled with Orange Glaze and garnished with sliced Green Onions
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